Pineapple Cowboy Candy

In a large pot, combine vinegar, sugar, mustard seeds, turmeric, celery seed, and garlic powder. Bring to a boil over medium heat, stirring to dissolve the sugar.

Add pineapple and jalapeños to the pot. Reduce heat and simmer for about 10 minutes, or until the pineapple is tender and the jalapeños are vibrant in color.

Using a slotted spoon, transfer the pineapple and jalapeños into sterilized jars.

Pour the hot vinegar mixture over the pineapple and jalapeños in the jars, leaving about 1/2 inch of headspace.

Seal the jars and process in a boiling water canner for 10 minutes.

Allow the jars to cool completely. Check seals, then store in a cool, dark place for up to a year.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 110 kcal per serving | Servings: Makes about 4 pint-sized jars